Cod and Shrimp Skillet with Spiced Tomato, Sautéed Fennel, and Lemon Chickpea Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Pat the cod fillets and shrimp dry with paper towels. Season both with 1/2 teaspoon salt, black pepper, and 1 teaspoon of the smoked paprika.

3. 3

   In a bowl, mash the chickpeas with a fork until coarse. Stir in the breadcrumbs, lemon zest, 1 tablespoon parsley, 1 tablespoon olive oil, and a pinch of salt. Mix until you have a loose but moist topping.

4. 4

   Heat a large oven-safe skillet over medium heat. Add 1 tablespoon olive oil and the butter. Once the butter melts, add the onion and fennel. Cook for 6 to 8 minutes, stirring, until tender and lightly golden.

5. 5

   Add the garlic, cumin, the remaining 1 teaspoon smoked paprika, and the red pepper flakes. Cook for 30 seconds until fragrant.

6. 6

   Pour in the white wine and let it reduce for 2 minutes. Add the crushed tomatoes and fish stock. Simmer over medium heat for 5 minutes so the sauce thickens slightly.

7. 7

   Stir 1 tablespoon of the lemon juice into the sauce. Taste and adjust with the remaining salt if needed.

8. 8

   Set the cod fillets over the sauce and arrange the shrimp around them. Spoon the chickpea-breadcrumb mixture on top, pressing lightly over the fish and letting some fall onto the sauce to create crisp bits.

9. 9

   Transfer the skillet to the oven and bake for 12 to 15 minutes at 220 °C / 425 °F, until the cod flakes easily, the shrimp are pink, and the crust is golden.

10. 10

    Remove from the oven and drizzle with the remaining 1 tablespoon lemon juice and the remaining 1 tablespoon olive oil. Finish with the rest of the fresh parsley and serve hot.